Why does milk last longer than it used to?

Last updated 30/01/2025

Milk is lasting longer on supermarket shelves and in our refrigerators due to advancements throughout the milk supply chain, from the farm to the store. 

Long-lasting milk starts with high quality milk being produced on the farm. On-farm practices that improve milk quality include keeping clean and healthy cows, ensuring a clean milking environment, and maintaining clean milk storage equipment. Correctly cooling the milk prior to pick-up also helps. 

Improvements in milk quality testing ensure that only milk that meets quality and safety standards is then transported to dairy factories for processing. Once the milk reaches the factory, processing techniques ensure that a safe and high-quality product is produced. One of these techniques is pasteurisation which kills harmful bacteria.  

Maintaining sound cleaning practices within the dairy factory, keeping operations staff well-trained and designing plants to ensure that equipment and overall factory cleanliness is optimised, all play an important part in improving the shelf-life of milk.  

Improvements in packaging technologies and cold chain systems (which keep milk cold from factory to retail) have also played a critical role in ensuring that milk stays safe and tastes great for longer.